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Monday, December 31, 2012

Alexis found some great cowboy cut style pork chops at Food City yesterday. She called them "meat with handles".

While the rub I used has a front load of sugar, the first thing I get from the chops is a mild heat. The peanut sauce follows up with a sweetness but also layers on more heat. The result is a moist chop that pops flavors in your mouth. I'd rank this one in the top 5 pork chops I've had.

I've said it before and I'll say it again - to me, a nice grilled pork chop is as good as any steak.

Grilled Thai Pork Chop With Peanut Sauce

by www.nibblemethis.com

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

You'll need

4 thick pork chops, cowboy cut, bone in

1/4 cup coarsely crushed peanuts

For the brine

1 qt water

2 Tbsp kosher salt

2 Tbsp coconut sugar

1 tsp black pepper

For the rub

1.5 tsp coconut sugar

1 tsp kosher salt

1/4 tsp McCormick ground ginger

1/4 tsp black pepper

1/4 tsp cayenne pepper

For the peanut sauce

1 cup Mr. Yoshidas Gourmet Sauce (or terriyaki)

1/4 cup peanut butter

1/2 tsp red pepper flake

1 Tbsp lime juice

2 tsp Braggs Liquid Aminos (or soy sauce)

1 tsp peanut oil

1 Tbsp water as needed to get desired consistency

Instructions

Brine the chops - NOTE: Brine is given in proportions per quart. Make enough brine to cover the chops, I had to make two quarts of it. Mix the ingredients until salt and sugar dissolved. Place chops in the brine and brine for at least 90 minutes or up to 4 hours.

Make the peanut sauce - Put all ingredients except water in a Magic Bullet, Ninja, mini-processor, blender or other implement of destruction and blend. Check the consistency and add a little water if too thick.

Preheat a charcoal grill to 350f.

Grill the chops - Dry the chops and season on both sides with the rub. Grill until the chops reach an internal temp of 145f, about 5-6 minutes per side. Trust your Thermapen.

Glaze the chops - Quickly glaze the chops with the peanut sauce as soon as they come off the grill and let the steaks rest. Top with the crushed peanuts.

Eat the chops - My favorite step! I served it with a simple Thai style basil fried rice.

Beautifully done. That will have to go in box of recipes to try Chris. But this whole thing don't grill in the winter must be a shame. Lol. Hope you have a great New Year and I look forward to what you bring us in 2013.

First of all I just looked at the chop pictures. After I finished licking the screen I checked out the recipe. Do you keep coconut sugar stocked in your pantry? I will have to search for that ingredient. I am also guessing that the cowboy chop could be also called a rib chop? This sounds fantastic. I think the indirect to direct method would work too. Thanks for the inspiration.